Fuse
Dallas, TX |
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| Cauliflower Panna
Cotta, Curry Oil, Pork Rinds, Quail Egg |
In a throwback to
the aspic-set plates of yore, Blaine Staniford sets a
wide bowl with savory cauliflower panna cotta. The plate,
in shades of cream and white, is cut with a bright drizzle
of curry oil and the yellows of two hard-boiled quail
eggs. But the star of the plate is a tumbleweed of crispy
pork rinds that sits on top of the white gelled base.
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| Chef Blaine Staniford |
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Amuse
Dallas, TX |
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| Sugar Cones with Salmon
and Crème Fraiche |
The French Laundry
may not have begun the tradition, but Keller single-handedly
catapulted miniature tartar cones into the national amuse
bouche-consciousness. At Amuse, Doug Brown brings
the cone down-to-earth in a comfortable, young, diner-like
atmosphere by plating tiny sugar cones in a curvy, asymmetrical,
plastic carrier that sits in the middle of the table for
guests to help themselves.
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| Chef Doug Brown |
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Local
Dallas, TX |
| |
| Soda Fountain Plate |
Tracy
Miller’s sense of design carries through from the
matching minimal space at Local to each and every
plate, (matte white with rounded corners). With a pile
of miniature ice cream sandwiches, a sugar cone in a cup,
and a tiny shake with an extra-short straw, Miller creates
a nostalgic plate of American favorites with a clean,
modern edge.
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| Chef Tracy Miller |
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Nana
Dallas, TX |
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Blis-Smoked Steelhead Caviar, Green Apples
Cru, White Apple Soup, Wild Rice Popcorn
|
Anthony
Bombaci builds ultra-modern plates that have multiple
focal points and appear as different stunning forms according
to the angle from which they're perceived. In this dish,
the eye is drawn to the pale green quenelle of apple sorbet
and standing slices of apple crudo, but inevitably follows
a trail of shiny caviar and wild rice out into the edges
of the contours around the convex dip.
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| Chef Anthony Bombaci |
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